Break of pieces of the pastry and soften up in your hands. Working with half the amount prepared above, gently knead several times until it becomes more smooth. Quit kneading as soon as this change takes place. You don't want to overwork the dough.

Dust work surface and top of pastry with flour and begin to rolll out with a rolling pin. Flip it and move it regularly to ensure it's not sticking, using more flour as necessary while taking care not to use too much. Roll to an even thickness of about 3mm and gently transfer to tart shell. I usually double up the thickness of pastry on the sides for reinforcement. Do this by rolling the excess over or under the bottom layer of pastry and gently pressing it into itself. Use your thumbs to gently press the pastry into the fluted sides and corner of the tart shell. Allow the pastry to stand a 2mm or so higher than the tart shell (it will shrink back while baking).

Retire the lined shell to the fridge or freezer to rest for at least 30 minutes before baking.

BAKING

Preheat oven to 350F.

Place a large piece of parchment paper over tart shell. Fill with pie weights, dry rice or beans and bake for about 15-20 minutes. Carefully remove the weights and parchment and prick the bottom of the shell all over with a fork. Return the shell to the oven and bake for another 10 minutes or so until lightly golden.